Easy Bulgogi Meatballs
Servings 25 meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork (you can also do all beef if you prefer)
- (store bought) Bulgogi sauce (3 tablespoons in the meat and 1 cup for finishing)
- 3 tablespoon soy sauce
- ½ teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¾ cup plain panko breadcrumbs
- 1 egg (beaten)
- 3 tablespoon chopped scallions (Save more for garnishing)
- Optional sesame seeds for garnish
Instructions
- Pre-heat your oven to 425° and line a baking sheet with non-stick aluminum foil or spray regular foil with non-stick spray.
- Add 1 cup of bulgogi sauce to a small saucepan on low. You just want to gently warm it so it spreads easily over the finished meatballs.
- Add the pork and ground beef to a large mixing bowl then add: 3 tablespoons of bulgogi sauce, soy sauce, ginger, garlic powder, salt, panko, beaten egg, and scallions. (I use the whites of the scallions in the meat and the green for garnish)
- Use your clean hands to mix everything together. Be careful not to over-mix and toughen the meat. You just want to evenly distribute all of the ingredients.
- Scoop the meat into balls about the size of a golfball and lay on your prepared baking sheet.
- Bake the meatballs in the pre-heated oven for 15 minutes.
- I also like to broil mine for about 2 minutes at the end to get them nice and browned.
- When the meatballs are finished cooking and still warm, add them to a bowl and pour the warm bulgogi sauce over them and toss gently to coat.
- For a hearty meal: Serve over a bed of white rice and top with extra green onion and sesame seeds. See how to make perfect white rice here.For an appetizer: add the meatballs to a bowl, garnish, and serve with toothpicks.